JOUR 3304: Final Portfolio by Maddy Burrows

JOUR 3304

FOOD DECEMBER 2015

FINAL PORTFOLIO WRITING AND PHOTOGRAPHY BY :

MADELINE BURROWS

AUSTIN

TEXAS

STNETNOC

Page 1 - Title page Page 2 - Table of contents Page 3 - Photo page Page 4 - Authors statement Page 5 - Review Page 6 - 7 - Profile Page 8 - 11 - Personal Essay Page 12 - 14 - Desert Island Playlist Page 15-16 - The Scene Page 17 - The Query Page 18 - 20 - Feature Page 21 - Author Bio

for info/inquiries: mburrow@stedwards.edu

JOUR 3304: FINAL PORTFOLIO

FOOD AUTHORS STATEMENT

Madeline Burrows WRITER/PHOTOGRAPHER

I hope that the audience of this final portfolio will enjoy reading about various subjects with one common theme: food. Food is one of the most important things a human being requires, and there is so much more that goes into food than what meets the eye. I enjoyed writing about food for an entire semester, and would recommend it to my fellow writers because lets be honest, who doesn't love food?!

JOUR 3304: FINAL PORTFOLIO

RESTAURANT REVIEW

PHOTOS & ARTICLE BY: Madeline Burrows Odd duck was derived from Austin’s food truck scene, and was originally a food trailer owned by two inspired chefs, and brothers, Bryce and Dylan Gilmore. Their mission was to feed Austin innovative dishes with locally sourced ingredients. The trailer became so successful that in December of 2013, Odd Duck the restaurant was up and running at a prime location off of South Lamar. If you’re not feeling up for a food adventure, then don’t go to Odd Duck, point blank. With words like “pig face” and “beef tongue” being ever present on the menu, it can at first be a little daunting. The restaurant consistently stays true to its name, providing Austin with an eclectic selection of unique dishes. The food is not the only eclectic thing about Odd Duck. Revealed right away is the quirky atmosphere, with mismatched chairs and tables, and all different kinds of vintage plate ware, that looks like it’s curated from somebody’s grandmother. Wildflowers in mason jars were on every table, adding that much more to the homey yet modern ambiance. Every week the menu is made based on what was available at the farm, so no matter when you decide to eat at Odd Duck, there will always be something different to try. The menu is comprised of all small plates; the dishes that are lightest are at the top of the menu, and the heartier dishes at the bottom. The chefs do an incredible job of creating unique, seasonal dishes that are ever so delightful on the palette.

I would not have known any of this information had our server not been so helpful. Right away my partner and I were greeted with a friendly smile and helpful recommendations. Our glasses of water never went empty, and all of the food came in a timely manner. We ordered three plates for dinner and one for dessert. There were three standouts: - Ceviche with blackened fish, melon, cucumber, and avocado purée. -“Bahn Mizza” a pizza with pig, apples, Thai basil, paté, and scamorza. - Cream filled doughnut with thyme, apple, mesquite, sorghum You can’t go to a place called Odd Duck and expect their menu be filled with items you see at any other restaurant! Each dish was like an explosion of goodness. Despite the few unfamiliar items, I’ve learned that if you put your trust (and taste buds) in the hands of the chef, you are likely to have an unforgettable meal. You can’t go to a place called Odd Duck and expect their menu be filled with items you see at any other restaurant! Each dish was like an explosion of goodness. Despite the few unfamiliar items, I’ve learned that if you put your trust (and taste buds) in the hands of the chef, you are likely to have an unforgettable meal.

PROFILE

STUDENT CHEF

ANYA BARRIOS

THE BEGINNINGS OF A CAREER IN CULINARY Everybody knows that meeting up with an old friend is always a treat. However getting together with my longtime friend and cook, Anya is always something extra sweet, literally. Anya always comes bearing gifts, typically in the form of food. She strolls into my home holding a clay dish, “I made some goat’s cheese and blueberry empanadas,” she exclaims, while grabbing a plate for me to put it on. I excitedly sat down at the bar and ate her freshly baked empanadas. Delicious. You know I love you if I cook for you,” she says with a smile. “

The 21-year-old chef from Houston, Texas comes from a family of 11, and grew up cooking alongside her mom and dad for her 9 siblings. “Helping out around the house was a must for all of us kids,” she says. For Anya, it was cooking. I really started out just cooking breakfast foods. I would wake up in the morning before school, and cook.” Cooking in the morning for her younger siblings became a daily routine, which made Anya “more aware of the time and love it takes when you make food.” “

For Anya, being in the kitchen was a place of solace. Growing up in a bustling household full of noise, and commotion, her interest in cooking meals for her family members evolved into something much more than just a hobby.

When asked who her main influence was when deciding to pursue a career in the culinary world she answers, “My dad.” Miguel Barrios, Anya’s father worked his way up in the food industry, and owns a popular salsa company called Arriba! I always admired his enthusiasm with food, he has always had a strong sense of determination and work ethic that has certainly rubbed off on me,” she says. “

work ethic that has certainly rubbed off on me,” she says. As a teenager, whenever anyone asked Anya “what do you want to be when you grow up?” there was always a new answer. Throughout high school, she dabbled in various hobbies. Though one thing always remained certain, she knew she loved to help people. After taking an EMT class for school, she was set on being a nurse. That then changed into a flight attendant, and then finally one day she set her mind on one thing – food. I knew I wanted to be in the service industry, putting a smile on others faces when serving them my food is so special to me, especially when sharing my own creations,” she explained. “

Currently, a student at Austin Community College, Anya is working to get a degree in the Culinary Arts, as well as an Associates baking degree. After finishing her courses, she hopes to gain more experience as well as receive a bachelor’s degree in food science, so that she will have “an even better grasp on the food industry, and the chemistry of what we eat.”

PROFILE

The rhythm of a boiling pot of water, the sound of sizzling meat, and the motion of mixing batter are not things regular people focus on when cooking a meal. Anya however, is fascinated by these small details. As she aims to move effortlessly through the kitchen, from one dish to the next, sounds and smells encompass her. Her senses become heightened in the kitchen, and are what guide her through making a delicious meal. I really like the idea of throwing ingredients together and putting my own personal twist on recipes. Instead of following that recipe to a T, I follow my taste buds instead,” she says. “

When I ask her where she see’s her self in 10 years, I get an eye roll, a reaction that most students seem to share. “ I have always dreamed of owning my own restaurant, but I have many ambitions and am open to any opportunities that may come my way” Right now, Anya is working on earning her credibility and experience in the kitchen, aside from just getting a degree. In the culinary world experience is what drives cooks and ultimately propels them above the rest. She is already miles ahead of many, because a lot of people are not granted with the opportunity of doing exactly what it is that they passionate about.

eing half Mexican, half Italian, Anya’s heritage is what inspires most of her dishes. Hearty meatballs, fresh breads and pastas are some of the things she grew up learning to make. Along with this, a lot of her friends and her boyfriend of 5 years are Latin American; so Hispanic fusion cuisine has a “dear place” in her heart. Since beginning culinary school, foods from the Middle East and Asia have also caught her attention. “Thai, Vietnamese, and Indian spices influence a lot of my experiments in the kitchen. The fusion of different worldly cuisines is what really gets me going,” she says with a grin.

PERSONAL ESSAY:

HOW DIFFERENT WORLD CUISINES HELPED ME UNDERSTAND MYSELF

PERSONAL ESSAY: Throughout my childhood and adolescence I moved several times. Due to my fathers job, about every four years or so we were off to a new country. In second grade I moved from the only place I had ever known. Houston, Texas to Surrey, England. After four years in England, we moved to Perth, Australia, and after that, we moved to Jakarta, Indonesia. It was incredibly painful, being uprooted every four years or so, always having to say goodbye to my friends and fearing the thought of never seeing them again. Now that I am 22, I can look back on these experiences fondly. A lot of kids that I knew who were in the same situation as I preferred going to boarding school in the United States, this was not an option for me. At the time, I told myself I’d never forgive my parents, for making me leave my friends and family, however now, I could not thank them enough for bringing me along the ride with them. The first thing I found myself missing after we moved was American food. I didn’t understand the obsession with baked beans, marmite smelled horrendous, and English chocolate just didn’t cut. On the weekends, my family and I would stroll down to the “parade” of shops near our home. There was a butcher’s shop that my mom frequented which sold a range of imported American goods. I felt so at home seeing that shining red box of Aunt Jemima pancake mix, because like chocolate, English pancakes just didn’t cut it. A box of lucky charms cost about 5 pounds, around 10 U.S. dollars. Whenever we felt desperate for a taste of home, my parents would, splurge and buy certain items. Everything was different in England in the early 2000’s, the grocery stores were half the size of your regular American grocery store, and the carts were uncontrollable and small, unlike the American carts where you could fit at least four small children in them. As I came to get used to the differences, I found myself becoming interested in cuisines other than the one of my home country. I made a friend name Mary Louise, who attended boarding school and lived with her grand parents on the weekends. They were very posh and proper. Her grand parents invited me over for Sunday roast every Sunday, and that was when my palette started to become accustomed to all of the new tastes and smells that I was learning to enjoy. Mary Louise’s grandmother made the typical English roast; succulent roasted chicken or lamb, crispy roast potatoes, bright green peas, and the best of all, Yorkshire pudding with homemade gravy in the center. I couldn’t get enough, and eventually I found myself scoping out the same ingredients whenever I was at the grocery store with my mother. For my 9th birthday I requested my mom fix a leg of lamb, with mashed potatoes, peas, and Yorkshire pudding. As I look back on this memory, I ask myself, “Who am I?!” what kind of child asks for a leg of lamb for their birthday? This completely encompasses my love for food today. My parents were supportive, and always encouraged that I try new things.

PERSONAL ESSAY: My associations with food and even my own identity began to change. Living in Europe forced me out of my comfort zone in many ways, especially when it came to foods. I was able to understand and connect with my new English friends because I began to understand their way of life through the integration of English foods into my diet. Now, this may sound ridiculous, however many would agree that food is the one of the central things that has the ability to bring people together. When my family and I moved on to Perth, Australia I found myself feeling all of the same things I felt when I moved to England. That sense of unfamiliarity crept back into my life. This time round, my parents would enroll me into an Australian school. I was an awkward middle schooler who didn’t like being the center of attention. The moment I was introduced to my class, everyone was pointing at various words for me to say out loud. They were infatuated with my accent, and it felt like everyone just wanted to be my friend because I was “that one American girl.” I found myself looking for ways to identify with these people; I didn’t want to feel so foreign. One of the major hurdles I faced while living in Australia was gaining and understanding of all of the different abbreviations and lingo my friends would use with one another. They would use the word “Lollies” for candy, “Maccas” for McDonalds, “Tea” for lunch, Biscuit for cookie, and so on and so forth. Even certain fruits and vegetables had different names. An eggplant is called “aubergine,” zucchini is called “courgette,” and cantaloupe, “rock melon.” At about this time in my life, my interest in food extended from just eating it to actually joining my mom in the kitchen and helping her cook dinner. I used to pretend to have my own restaurant, I named it “Gab Light” (whatever that means), I would take my mom and dad’s order, pour them their wine, and continue to help in the kitchen. My interest in cooking evolved into something much more than bonding time with my mother. The smells, the colors, chopping, mixing, all of these things excited me. I was and still am an extremely sensitive person; eventually the kitchen became a place for my imagination to run wild and in turn helped learn more about myself as a person. After living in Australia, we moved back to Katy, Texas, a suburb outside of Houston. I lived there up until the end of my sophomore year of high school. One day my parents calmly sat me down and informed me that we would be moving to Jakarta. “Huh? Where’s Jakarta? I’m not moving there,” was my immediate response. Being back in Texas felt permanent to me. But this was yet, another wakeup call that nothing in life remains permanent. 10

PERSONAL ESSAY: Moving to Indonesia was unlike any experience I had ever had at that point. I hadn’t a clue what to expect, and I was not thrilled at the prospect of having to make brand new friends for my last two years of high school. Food yet again became a focal point in my life. I noticed a pattern emerged – in order to come to terms with moving, and my confused identity, the way in which I connected and learned about the various cultures was through food. I would take what I learned about each cuisine and apply it to my own cooking; the kitchen turned into my place of solace. Street food is a huge part of Indonesian culture. On every street there was endless rows of food carts, and coming from them was the delicious aroma of authentic Indonesian food. I wanted so badly to try all of the different dishes these vendors had to offer, however many people within the expat community urged us to refrain from enjoying any kind of street food. I of course, took it into my own hands, and paid for it afterwards! I began having to take multiple precautions when choosing what I wanted to eat in Jakarta. Salads were not an option, drinking tap water was forbidden, and sushi or anything raw for that matter, were items on the list of things I could not eat. Eating these things increased the risk of sickness or worse, parasites. Looking back on my time in Jakarta, I wonder where it went. My junior year was difficult, my school was grueling and the adjustment period was not easy. By the time senior year rolled around I was having so much fun, that time flew by and it was suddenly time for me to graduate high school. Four days before graduation I started to get sick. When I went to the doctor they had diagnosed me with amoeba. This was the second time I had gotten amoeba within a year. Sitting on that stage, in my cap and gown, sweat beads compiled on my forehead. My stomach hurt, I was nervous to walk across stage in my high heels and I felt like utter shit. “Why me?” I wondered sarcastically. When I look back on this memory all I can do is laugh. Today, the kitchen continues to be my place of comfort. It is a gathering place in my home. Whenever people come over, we’re always in the kitchen. Cooking for others, especially those I love gives me so much joy. Providing nourishment for others is my way of saying “Thanks.” The experiences I was provided with by my parents have left me eternally grateful. Without their determination and strong beliefs, I would not have had the same life I am now able to look back on. Living abroad for several years not only taught me the impermanence of life, it opened my mind to so many different cultures, beliefs, and well… food! 11

ONE DAY IN ATX? HERE'S WHERE YOU SHOULD EAT. A LISTICAL

1. BREAKFAST: COUNTER CAFE This hidden gem off of North Lamar Blvd. serves the best breakfast in Austin. Be prepared for a little wait time, due to limited amount of seats and a closing time of 4 pm everyday. Counter Cafe serves up some of the freshest ingredients available. Featured on Food Networks, “Diners, Drive ins, and Dives” Counter Cafe uses ingredients sourced from local farmers, and to top it off, almost every breakfast meal is served with a homemade buttermilk biscuit!

2. LUNCH: FRESAS This Austin walk-up and drive thru restaurant located off of North Lamar Blvd, is perfect for a quick lunch on a busy day. With an array of tacos, tortas, salads, and grilled chicken, Fresa’s mexican inspired meals are unlike any “fast food” you will ever have. Even the president has been here! Just look for the lit up, spinning chicken and you’ve found your place!

3. HAPPY HOUR: BAR CHI One of the best happy hour menus in Austin, Bar Chi, located off of Colorado Street, is an affordable sushi restaurant in the heart of Austin. Happy hour is Monday through Thursday 3pm - 7pm and a “reverse happy hour” Thursday-Saturday from 10 pm to 12am for those looking for a great late night meal. On Sunday happy hour runs all day. So, if you’re looking for affordable and fresh Japanese food this is the place to be.

4. DINNER: CLARKS Sister restaurant to the well known “Perla’s” Clarks Oyster Bar located off of W. 6th Street is intimate space and has a more refined seafood menu. Be prepared to spend over $30.00 per person if drinks are included. The service is impeccable and the food, even better. Making reservations in advance are a must for larger parties, since the restaurant is so small and fills up very quickly. While this isn’t a place many go to on a weekly basis, it is the best Austin has to offer in the seafood arena!

5. DESSERT: SANDYS Dipped cones, frozen custard, milkshakes, sundaes, and malts. Sandys, an Austin classic is an old-fashioned hamburger joint serving the best ice cream desserts in the city. Forget about Shake Shack, or Hopdoddy, come here to get your milkshake and be pleasantly surprised by it’s goodness. Established in 1946, this hometown joint is the place to go if you are looking for a sweet treat.

THE AUSTIN FOOD SCENE

ATXEATS

THE AUSTIN FOOD SCENE Being a college town, the city has always been known for its

McGuire Moorman Hospitality (a.k.a: MMHAustin) is an award

famous food trucks, tacos, and of course BBQ. However, as the

wining hospitality group based out of Austin that is comprised of

city becomes more diverse, so do the dining options.

restaurateurs and chefs who design and operate award winning restaurants including, Jeffreys, Josephine House, Clarks Oyster

Take a trip to South Congress Avenue and you will see a line of

Bar, Lamberts, Elizabeth St. Café and more. They “epitomize the

people wrapped around the building of Hopdoddy, the popular

laid back sophistication of Austin,” and are one of many

burger bar. Stroll a little further up the street and you’ll see a

restaurant groups in Austin that serve up delicious food in

giant spinning cupcake atop of a old airstream RV, and various

beautiful environments. Along with this, their social media

people taking photos of their perfectly assembled cupcake. With

presence is strong, gaining loyal customers and fans.

the rise of foodie-ism and social media like instagram, where people share enticing photos of their meals, the food scene in

Another restaurant group called, ELM, “brings together

Austin has boomed.

committed restaurateurs with different areas of expertise to open and maintain unique concepts.” Arro, 24 Diner, Easy Tiger

People are so devoted that they will stand for hours in a line just

Bakeshop, and Italic are four of their very successful restaurants,

to get THAT one meal from THAT one place.

and like MMHAustin, have a strong social media presence. Though it may seem like a small act, posting beautiful photos of

With an array of talented chefs, like those of Odd Duck, Barley

meticulously placed items of food can grab a large number of

and Swine, and Uchi, more and more people want to find out for

clientele.

themselves what is so great about the food in Austin. The prominence of these restaurant groups says a lot about what Food has become such a focal point in Austin, that there is an

Austinites want to eat. However laid back the city might be, each

annual “Food and Wine Festival,” a three day festival full of, up

of these restaurants provide a unique and sophisticated way of

and coming chefs, restaurant features, cooking classes, and

dining, that encapsulates the food scene in Austin.

boozed up foodies. People will pay over $300.00 just to have a weekend filled with food and booze. If this doesn’t encompass the Austin Food Scene, then I don’t know what does.

THE QUERY

PRACTICE WITH PITCHING A STORY

Whether you are travelling to Austin, or are a permanent

This story is a great for a publication like Eater Austin because

resident, the number of restaurants that are available at your

not only does Eater Austin encourage people of the city to

fingertips can be quite overwhelming, and making a decision on

contribute to their weekly issues, they include all kinds of articles,

where to eat can become rather frustrating. This list of the best

or lists that have to do with where to eat in Austin. Their

places to eat for each particular meal of the day will help you

audience is largely online, and very active in the food scene, and

make that decision.

thus the readers of Eater would be interested in an article like

Have you ever found yourself online searching for a place to eat, but not being able to figure it out due to an overwhelming number of restaurants at your fingertips? Welcome to Austin, a place where there is an abundance of delicious restaurants available to choose from. Have you ever been stuck in a bind when figuring out where to eat for a particular meal of the day? Whether you are a tourist or a permanent resident, this list of the best places to eat for breakfast, lunch, dinner, happy hour, and dessert will guide you in the right direction when you just don’t know where to go. This list isn’t supposed to be used in such a way where you would go to one place after the other, it is rather, a list to refer to

this. There is a demand for this kind of story, people love reading lists not only because they are straight forward, but because everything is laid out and the bulk of the information is easily accessible. Ever since I was a child I have always been writing, whether it is academic or purely personal. I enjoy covering a broad range of subjects in my writing; however, one of my favorite things to write about is food. Though I am not the most experienced writer and have never been published, I have found that putting yourself out there and conquering fears will get you a lot further than being afraid. Writing an entertainment-based piece is exciting and new for me, and I hope you enjoy, and see the potential that I see this piece has.

if you’ve got one day in Austin, and you don’t feel like searching through endless yelp reviews to find the right place. With so many options available, this list should be used to make your decision easier.

MORE THAN JUST COMPANIONS The story of four frenchies, retired champion show dogs, trained as therapy dogs, and their two devoted guardians.

Fredericksburg, TX – Anyone who steps into the home of Paul and Mary Raleigh is greeted by four very excited and adorably stocky French Bulldogs. The Raleighs are unlike your everyday pet owner. Their four frenchies, Tate, Cruise, Trinkett, and Baby Jade, are all retired champion show dogs and certified therapy dogs. Along with being the most distinguished of their breed, they touch and brighten the lives of the people who need it the most. “When I first introduced Tate to my mother, who had Parkinson’s disease, I saw how it lit up her face and made her feel happy,” says Mary. Realizing the effect Tate had on her Mother, the Raleighs decided to enroll into The Bright and Beautiful Therapy Dogs, Inc. (B&BTD for short), Fredericksburg’s first therapy dog program. Through time and dedication, the Raleigh’s had all four of their dogs certified and trained under B&BTD’s guidelines. Each dog must be put through extensive training in order to show that they are not easily startled. Testing their temperament and knowing when to leave things alone is especially important due to the wide array of people and places they may encounter. “It’s training for the dogs but also training for us as well,” says Paul. The dogs at B&BTD are welcome in hospitals, nursing homes, psychiatric wards, shelters, schools and other facilities in which they provide love, support, and comfort to patients or residents. I was lucky enough to join Mary on one of her weekly visits to their local nursing home. The moment Mary and Tate strolled into the building, the faces of the staff and residents lit up. Tate warmly welcomed all of the outstretched hands, and politely allowed some quick cuddles before visiting with others in their rooms.

Despite having his face rubbed all over, Tate remained calm and visibly pleased with all of the attention. Meanwhile, Mary stays close; always making sure Tate doesn’t overstep any boundaries. “My sweet baby…!,” was a common exclamation of the residents who visited with him. It is evident that the residents and staff of the nursing home look forward to Mary’s visits with her dogs. Larry, a member of the staff, stated that the dogs create reactions out of the residents that they have never seen before. One resident in particular rarely smiled, and was often angry toward the staff. The moment he encountered one of the Raleigh dogs, however, his entire demeanor change and he smiled again. Paul and Mary’s humility is inspiring, and the joy that their dogs bring to others is undeniable.

AUTHOR BIO

Madeline Burrows PHOTOGRAPHER/WRITER

Madeline Burrows is a 22 year old student at St. Edward's University. She is studying communication with a focus in journalism. Her most cherished hobby is photography, and she has been seriously practicing it since her freshmen year of high school. Ever since she was a young girl, she has kept a personal journal to write in which has influenced her love for writing today. She draws much of her inspiration from the people around her and the places she has lived while growing up. She is passionate about helping others, and hopes she will continue to do so through her writing and photography.